Fresh rolls with seaweed salad
This recipe, provided by CETT, is a great option for those who want to eat vegetables in a different way. It makes four servings and takes approximately 45 minutes to prepare.
For the seaweed salad
- 100g Seaweed Cochayuyo
- Water
- 1u It
- Ginger
- ½ Lemon (juice)
- Olive Oil
Parsley
- Place the seaweed in a bowl and add hot water. It is important that the water is not boiling.
- Let it rest for 15 minutes.
- Dice the garlic, ginger, and parsley and make a vinaigrette with the remaining ingredients.
- Drain the seaweed and mix everything together. Set aside.
For the rolls
- Rice Wafers
- 1u Red Pepper
- 2u Carrot
- 1u Avocado
- 50g Shitake
- 1u Cooked Beetroot
- Romaine lettuce
- Wash and cut the vegetables into very thin sticks. Carefully hydrate the rice paper wrappers and make the rolls.
Assembly and finishing
Serve the spring rolls with a side of seaweed salad. You can also serve a small bowl of vinaigrette as a dipping sauce for the spring rolls.